The most delicious and unusual pepper preparations for the winter: guests will ask you for these recipes

How good are pepper preparations for the winter on the table! Fragrant and beautiful, they not only preserve the original taste of vegetables, but are also pleasing to the eye.

In this article you will find the simplest and most delicious recipes for canning bell peppers: classic lecho, with beans, in honey filling, Kazakh style and many others.

15 Best Pickled Sweet Pepper Recipes

We present to you recipes for classic preparations and options for new dishes that even a novice housewife can handle.

1. Bulgarian lecho

It will take 30 minutes to prepare. Yield: 15 cans of lecho, 0.5 liters each.

Ingredients:

• tomatoes – 7 kg;
• pepper – 4 kg;
• onion – 2 kg;
• hot pepper – 2 pods;
• salt to taste;
• parsley - 1 bunch.

Preparation:

1. Grind the tomatoes in a meat grinder, place in a saucepan and bring to a boil.
2. Cut sweet and hot peppers into slices, add to tomatoes, cook for 5 minutes.
3. Cut the onion into half rings, place in a saucepan and cook for 5 minutes.
4. Chop the parsley, add to the lecho and add salt. After 10 minutes, roll into jars.

Important! Lecho should be placed in jars without removing the pan from the heat.

2. Lecho with beans

It can be eaten as a separate dish or added to meat, potatoes and cereals.

Ingredients:

• tomatoes – 2.5 kg;
• pepper – 1 kg;
• beans – 0.5 kg;
• carrots – 0.5 kg;
• onion – 0.5 kg;
• garlic – 2 cloves;
• refined oil – 150 ml;
• sugar – 3 tbsp. l.;
• salt – 2 tbsp. l.;
• vinegar 9% – 100 ml.

Preparation:

1. Soak the beans in cold water for 2 hours, then boil until tender.
2. Cut the pepper into strips, dice the onion, grate the carrots. Pass the tomatoes and garlic through a meat grinder.
3. Fry the onions and carrots until half cooked.
4. Add the rest of the vegetables. Continuing to simmer, add salt and sugar.
5. After 10 minutes, add the boiled beans and bring until fully cooked.
6. 3 minutes before the end of cooking, pour in vinegar and roll up.

3. Kazakh canned sweet peppers with vinegar

This preservation is perfectly stored even in a warm place and is not afraid of heat.

Ingredients:

• sweet pepper – 1.5 kg;
• tomatoes – 1 kg;
• sugar – 100 g;
• garlic – 5 g;
• vinegar 9% – 50 ml;
• salt to taste;
• refined oil – 100 ml.

Preparation:

1. Chop the tomatoes and make juice from them.
2. Prepare the dressing: combine oil, vinegar, sugar, garlic, leave for 15 minutes.
3. Cut the pepper into slices, place with the dressing in a saucepan, cook over low heat for 30-40 minutes and immediately roll up.

4. Bell pepper in tomato juice

The dish is not spicy and is useful even for small children and people on a diet. The recipe is for six 1 liter jars.

Ingredients:

• pepper – 3 kg;
• tomatoes – 8 kg;
• salt to taste.

Preparation:

1. Rub the tomatoes into juice, add salt, and put on fire.
2. Cut the pepper into two parts, put it in jars, and pour boiling water over it.
3. After 5 minutes, drain the water, pour boiling juice over it and roll up immediately.
4. Cover with a blanket and leave to cool.

5. Lecho with zucchini without sterilization “You’ll lick your fingers”

Store in the refrigerator or cellar, as the twist is not sterilized.

Ingredients:

• zucchini – 2 kg;
• tomatoes – 1 kg;
• pepper – 0.5 kg;
• onion – 0.5 kg;
• garlic – 20 g;
• chili pepper – 20 g;
• vinegar – 40 ml;
• sugar – 6 g;
• vegetable oil – 70 ml;
• salt – 4 g;
• tomato paste – 400 g;
• allspice and peppercorns to taste.

Preparation:

1. Cut the zucchini and onion into half rings, the chili pod into slices, and chop the garlic.
2. Grind the sweet peppers and tomatoes into a puree, pour into a saucepan, and put on fire.
3. When the puree boils, pour in the oil, add tomato paste, sugar, salt, zucchini and onion. Cook the puree for 15 minutes, stirring constantly.
4. At the end of cooking, add seasonings, garlic, boil for 5 minutes, add vinegar, place in sterile jars.

6. Canned sweet peppers in oil with herbs

During the cooking process, vegetables retain their beneficial substances, and herbs add an interesting taste and aroma.

Ingredients:

• pepper – 3 kg;
• water – 1 l;
• vinegar 9% – 200 ml;
• refined oil – 250 ml;
• sugar – 4 tbsp. l.;
• salt – 1 tbsp. l.;
• sweet peas – 12 pcs.;
• garlic – 13 cloves;
• bay leaf – 6 pcs.;
• celery – 6 branches.

Preparation:

1. Prepare the filling: place butter, sugar, salt, sweet peas, garlic, bay leaf, celery, vinegar in a saucepan with water and boil for 5 minutes.
2. Cut the pepper into six pieces lengthwise, place in the pot, cook for 10 minutes until the skin is pierced.
3. Place in jars, fill with remaining filling and close.

7. With salted tomatoes and horseradish

This preparation for the winter will appeal to lovers of spicy food.

Ingredients:

• pepper – 4 kg;
• tomatoes – 2 kg;
• hot pepper – 3 pods;
• dill – 2 bunches;
• cherry leaves – 15 pcs.;
• horseradish leaves – 5 pcs.;
• black currant leaves – 20 pcs.;
• water – 4 l.

Preparation:

1. Select tomatoes that are small enough to fit in the jar and start pickling.
2. Place the tomatoes in a container, add cherry, horseradish and black currant leaves.
3. Prepare the brine: add salt to the water, bring to a boil and cook until the salt dissolves.
4. Pour brine over the tomatoes, cover with a lid, and let ferment. After 3 days, pour the brine into a saucepan, put on fire, boil for 3 minutes, skimming off the foam.
5. Cut dill, horseradish leaves, black currants and cherries into pieces, hot pepper pod into circles.
6. Divide the pepper into two parts, stuff each with dill, and boil for 3 minutes in salted water. Place in a container, alternating with tomatoes.
7. Pour in brine and close with lids. Store the workpiece only in a cool place.

8. Peppers stuffed with cabbage

It is served with meat or fish, and is also eaten as an independent dish.

Ingredients:

• pepper – 1 kg;
• white cabbage – 1 kg;
• salt – 2 tbsp. l.;
• sugar – 2.5 tbsp. l.;
• vinegar – 100 g;
• water – 1 l;
• bay leaf – 4 pcs.

Preparation:

1. Chop the cabbage, add sugar, salt, vinegar, mash and leave for a day to pickle.
2. Stuff the peppers with cabbage, add bay leaf.
3. Prepare the marinade separately: dissolve salt, sugar and vinegar in water, cook for 3 minutes, pour into jars, sterilize for 45 minutes and roll up.

9. Pickled peppers with honey

Honey is an excellent preservative that helps preserve the product.

Ingredients:

• pepper – 6 kg;
• water – 2 l;
• salt – 2 tbsp. l.;
• honey - 2 tbsp. l.;
• sugar – 1 tbsp;
• vinegar 6% – 1 tbsp.;
• vegetable oil – 1.5 tbsp;
• garlic – 2 heads;
• sweet peas to taste;
• bay leaf – 3 pcs.;
• cloves – 2 pcs.

Preparation:

1. Cut the pepper into four parts.
2. Add the remaining ingredients to a saucepan with water. Boil for 3 minutes, constantly skimming off the foam.
3. Add pepper to marinade, cook for 10 minutes.
4. Place all the products in prepared jars, add marinade and roll up.

10. Caviar according to the Krasnodar recipe

The products are designed for five 0.5 liter cans.

Ingredients:

• pepper – 2 kg;
• zucchini – 2 kg;
• carrots – 1 kg;
• tomatoes – 1 kg;
• onion – 0.5 kg;
• vegetable oil – 500 ml;
• garlic – 300 g;
• sugar – 150 g;
• salt – 70 g;
• vinegar 6% – 50 g;
• hot pepper – 1 pod;
• parsley to taste.

Preparation:

1. Grate the carrots, chop the onions and peppers.
2. Grind tomatoes, garlic, parsley, add salt, sugar, vinegar. You will get tomato sauce.
3. Place tomato sauce and sautéed onions and carrots in a saucepan and cook over low heat for 10 minutes.
4. Add the remaining vegetables and simmer for 60 minutes until they are soft.
5. Place into jars while hot, roll up, and wrap in a towel until completely cool.

Reference. For lovers of spicy dishes, it is recommended to add 1 tbsp. l. khmeli-suneli seasonings and 1 tsp. sweet pea.

11. “Pepper Feathers”

To make the preparation multi-colored, choose green, yellow and red vegetables.

Ingredients:

• pepper – 8 pcs.;
• sweet peas – 5 pcs.;
• garlic – 2 cloves;
• cloves – 5 pcs.;
• bay leaf – 3 pcs.;
• vinegar 9% – 1 tbsp. l.;
• sunflower oil – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• salt – 1 tsp;
• water – 700 ml.

Preparation:

1. Add to water peppercorns, cloves, bay leaf, sugar, salt, garlic and let it boil.
2. Cut the sweet peppers into thin strips, place them vertically in jars, and fill them with brine so as to cover the slices up to the shoulders of the jar.
3. Pour in oil, add vinegar. Cover with lids and sterilize for 20 minutes.

Important! Jars should be filled with ingredients so that the contents do not reach 1 cm from the neck.

12. Preparation for borscht with bell peppers and tomatoes

The preparation does not require much time and effort and can be stored at home.

Ingredients:

• sweet pepper – 1 kg;
• tomatoes – 300 g;
• salt to taste.

Preparation:

1. Pass the vegetables through a meat grinder, cook until tender, until the foam goes away.
2. At the end add salt, boil for another 5 minutes and roll up. Wrap until completely cool.

13. Rolling up with a pear

Preservation that produces the most delicious peppers!

Ingredients:

• pear – 1 kg;
• sweet pepper – 700 g;
• onion – 100 g;
• cabbage – 200 g;
• water – 700 ml;
• vegetable oil – 50 g;
• garlic – 3 cloves;
• vinegar – 75 ml;
• cinnamon – 1 pinch;
• sweet peas – 5 pcs.;
• salt to taste;
• sugar – 1 tbsp. l.;
• bay leaf – 3 pcs.

Important! After washing, vegetables must be dried with a towel.

Preparation:

1. Prepare the filling: mix oil, vinegar, garlic, spices with water. Add sugar and salt, cook for 5 minutes over low heat, and finally add vinegar.
2. Cut the peppers and pears into strips, the onions into half rings, the cabbage into 4 cm slices. Blanch for 3 minutes, drain the water and set aside.
3. Place the prepared vegetables in jars, add the filling, cover with lids and sterilize for 10 minutes.

14. Asian-style pickled peppers

Thanks to the specifics of cooking, peppers retain their color and taste.

Ingredients:

• sweet pepper – 3 kg;
• water – 1.5 l;
• garlic – 3 cloves;
• fresh grated ginger – 1 tbsp. l.;
• curry seasoning – 2 tsp;
• cloves – 20 pcs.;
• sweet peas – 1 tbsp. l.;
• hot peppers – half a pod;
• parsley - a bunch.

For the marinade:

• salt – 3 tbsp. l.;
• sugar – 1 tbsp;
• vinegar 9% – 1 tbsp.;
• refined sunflower oil – 1 tbsp.

Preparation:

1. Wash the pepper and remove seeds and membranes.
2. Finely chop the parsley into the pan with the marinade, chop the garlic cloves into petals, add ginger, curry, cloves and sweet peas, grind half of the hot pepper along with the seeds.
3. Blanch the pepper in boiling water for 3 minutes and, after draining the water, let it rest in a saucepan with a lid.
4. At the same time, bring the marinade to a boil and keep it over low heat.
5. Place pepper in jars.
6. Pour boiling marinade and seal the jars with lids. Hermetically sealed jars are stored both in the refrigerator and at room temperature.

15. Pepper marinated in tomato and zucchini

The preparation has an exquisite taste; children eat it with pleasure. The recipe is for four 1 liter jars.

Ingredients:

• peeled zucchini – 3 kg;
• sweet pepper – 10 pcs.;
• hot pepper - optional;
• garlic – 100 g;
• vinegar 9% – 1 tbsp. l.

Fill:

• tomato juice – 2.5 l;
• sugar – 1 tbsp;
• salt – 3 tbsp. l.

Preparation:

1. Boil tomato juice, add sugar and salt.
2. Add chopped vegetables.
3. Cook for 20 minutes.
4. Pour in vinegar, boil, pour into jars and immediately roll up.

Tips and tricks

To ensure high-quality conservation, you must adhere to the following rules:

1. For preparations, choose only fresh and elastic vegetables without damage.
2. Take meaty peppers with thick walls - they are more tender when preserved.
3. You should give preference to red and yellow vegetables - they are tastier.
4. Wrap the finished preserves in a towel until they cool completely.
5. Hover the container over a saucepan or sterilize it in the oven.
6. When sterilizing, place a cloth under the jars to prevent the jars from bursting.
7. Do not turn off the heat while you are putting the mixture into jars.

Conclusion

Sweet pepper preparations are good for both festive and everyday tables. They are original, tasty, healthy, very impressive and appetizing to look at.If the indicated dosages and recommendations are followed, even a novice housewife can easily cope with the preparation of canned food and will pleasantly surprise household members and guests.